I’ve been looking for a great grain-free cookie recipe for a little bit now, mostly because I think my sweet husband (who has a sweet tooth to rival famous sweet teeth the world over) would like some cookies now and then. And, you know, so would I. Well the other day I found SUCCESS with these:
But before that, I had a bit of an ERROR with these. I will keep the original recipe source quiet because, well… it sucked. These cookies were all flat and thin and didn’t hold together very well (definitely impossible to dip in milk). Normally I “edit” a recipe as I make it, according to my instincts… I should’ve done that with these. Instead, I trusted that the recipe would work out, and I followed it EXACTLY as written. *sigh* … so I knew I’d have to try again soon, with the changes I thought needed to be made.
Let’s just say I’ll be trusting my instincts a little more… these cookies were awesome. Plump, chewy, definitely milk-dippable, and yummy. I added cocoa to the dough too, to make chocolate chocolate-chunk cookies, but I’m sure they’d be great as regular chocolate chip/chunk cookies too.
Without further ado, here’s the recipe!
Preheat the oven to 350 degrees Fahrenheit.
- 5 Tbsp softened butter
- 3 Tbsp honey
- splash of vanilla extract
- 1 egg
In a separate bowl, mix together:
- 1 1/4 cup almond flour
- 1/8 tsp baking soda
- pinch of salt
- 3 Tbsp cocoa powder
- dash of cinnamon
Add the dry ingredients to the wet ones and combine, then fold in some chopped dark chocolate (I chopped up about 3 squares, but didn’t measure) or chocolate chips of your choice.
Drop by spoonsful on a parchment-covered cookie sheet, and bake about 12 minutes or until they’re not too wet-looking. They’ll “set” as they cool, so don’t worry if they’re a little squishy when you take them out.
Cool, then eat them.
This post is part of Real Food Wednesday.